If you think sweet potatoes belong only under a blanket of marshmallows, these smashed Japanese sweet potatoes will change your mind. A new TABLE Magazine favorite for Meatless Monday, these oven-roasted, smashed sweet potatoes are hardly a sacrifice. Veda Sanakaran’s layers of flavors build up from the potato foundation to turmeric and chili and then the umami of crushed sheets of nori and a drizzle of ghee. There’s no added salt, because the sea kelp or nori brings all the briny seasoning the potatoes need. Unforgettable!
Veda’s cooking blends the spices of her Indian heritage with the food traditions of her Western Pennsylvania upbringing, and through her business, Jalsa by Veda, she leads cooking classes and hosts pop-up dinners. This recipe shows off her signature style: familiar ingredients with unexpected layers of flavor.
What’s the Difference Between Japanese Sweet Potatoes and Sweet Potatoes?
Even though sweet potatoes and Japanese sweet potatoes are both root vegetables, that’s about where the similarities end for these two. Standard orange-fleshed sweet potatoes, the kind most common in the U.S., are known for their very sweet, moist, and soft texture when cooked, often with a subtle, earthy flavor. Japanese sweet potatoes, sometimes sold as Murasaki sweet potatoes, however, have a purplish-red skin but a creamy white, starchy flesh. Their flavor is less sugary and more like roasted chestnuts. The texture is also more dry, dense, and flaky. Look for them at Asian markets and in the produce section of many grocery stores.
How Do You Make Smashed Sweet Potatoes?
Preheat the oven to 400°F. Trim and discard the ends of six Japanese sweet potatoes, cut each one into thirds, and boil them for about 20 minutes, until a knife slides in easily. Drain and let them rest for 5 minutes.
Arrange the potatoes on baking sheets coated with nonstick spray. Using the flat side of a meat tenderizer or a potato masher, press each piece until it’s flattened. Placing the pieces skin side up can make this easier. Leave the skins on; they turn wonderfully crispy in the oven.
Let the smashed potatoes rest for at least 10 more minutes. Then drizzle them generously with melted ghee and olive oil, and sprinkle with turmeric, chili flakes, and crushed nori or sea kelp. If you’re using nori sheets, crush them to a fine powder first. Bake for 20 minutes, dab the tops with butter, and bake for 20 to 25 minutes more, until deeply golden and crisp. Finish with a light sprinkle of flaky salt, such as Maldon or Spanish black sea salt, if you like.
Veda reaches for Icelandic sea kelp and silk chili flakes from Burlap & Barrel.
Silk chili flakes are fruity and gently warm; Aleppo chili flakes are an easy substitute.
Can I Use Regular Sweet Potatoes Instead of Japanese Sweet Potatoes?
Yes, with a few adjustments. Orange sweet potatoes are moister and sweeter, so boil them a few minutes less, about 15 minutes, so they don’t fall apart, and smash them gently. They may need a few extra minutes in the oven to crisp, and their edges won’t get quite as crunchy. Purple Okinawan sweet potatoes also work well and make a striking presentation.
Tips for Recipe Success
Let them steam dry. Resting the potatoes after boiling and again after smashing lets moisture escape, and dry potatoes crisp far better than wet ones.
Be generous with the fat. Ghee and olive oil are what turn the edges golden and crunchy, so don’t skimp.
Give them room. Spread the potatoes across two baking sheets so the hot air can circulate.
Embrace the cracks. Ragged, cracked edges create more surface area and more crispy bits.
Not crispy enough? The potatoes were likely too wet or too crowded. Return them to the oven for a few extra minutes, or broil for 1 to 2 minutes, watching closely.
Can I Make This Sweet Potato Recipe Ahead of Time?
Boil and smash the potatoes up to a day ahead, cover, and refrigerate on the baking sheets. Drizzle with fat, season, and roast just before serving, adding about 5 minutes to the bake. Reheat leftovers at 400°F or in an air fryer.
What Dietary Swaps Can You Make for This Recipe?
Dairy-free: Ghee is clarified butter and may contain trace milk proteins. Replace the ghee with extra olive oil or avocado oil, and use a plant-based butter, or more oil, for the midway dab.
What Can I Serve With Smashed Japanese Sweet Potatoes?
Serve them with roast chicken, seared salmon, or grilled steak, or pile them into a grain bowl with greens and a fried egg. They’re delicious alongside a bowl of dal, and a cool yogurt-herb dip makes a lovely contrast to the chili.
For more of Veda’s cooking, try her Honey and Ghee Roasted Carrots and explore Veda Sankaran’s Indian Fusion Recipes, including her Coconut Curry Mussels. Craving more sweet potatoes?
Make Chef Jackie Page’s Sweet Potato Stacks, Anna Franklin’s cheesy Sweet Potato Rosettes, or her Sweet Potato and Corn Fritters.
Browse more meatless ideas in our Plant-Based collection.
Print
Smashed Japanese Sweet Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Japanese sweet potatoes boiled, smashed, and roasted with ghee, olive oil, turmeric, chili flakes, and crushed nori until crisp, with a dab of butter midway for richness.
Ingredients
- 6 Japanese sweet potatoes (Murasaki)
- Nonstick cooking oil spray
- 1 tbsp olive oil
- 1 tbsp ghee, melted
- 1 tbsp butter
- 1/2 tsp ground turmeric
- 1 to 2 tsp Icelandic sea kelp or 1 sheet nori, crushed to a powder
- 1 tsp silk chili flakes or Aleppo chili flakes
- Flaky finishing salt, such as Maldon or Spanish black sea salt (optional)
Instructions
- Preheat the oven to 400°F.
- Trim and discard the ends of the sweet potatoes and cut each into thirds. Boil about 20 minutes, until a knife slides in easily.
- Drain and rest 5 minutes. Arrange on baking sheets coated with cooking spray.
- Flatten each piece with the flat side of a meat tenderizer or a potato masher, skin side up if easier. Keep the skins on.
- Rest at least 10 minutes. Drizzle generously with the melted ghee and olive oil, then sprinkle with the turmeric, sea kelp or nori, and chili flakes.
- Bake 20 minutes. Dab the tops with the butter and bake 20 to 25 minutes more, until crispy. Finish with flaky salt, if desired.
Notes
Salt: No salt is added; the sea kelp or nori provides saltiness.
Orange sweet potatoes: Boil about 15 minutes and smash gently.
Dairy-free: Use olive or avocado oil in place of ghee and plant-based butter.
Make ahead: Boil and smash up to 1 day ahead; roast just before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 3 pieces
- Calories: 200
White Plate by Revol
Blue Plates by Jono Pandolfi
About the Recipe Author
Chef Veda Sankaran blends the flavors of her Indian heritage with the food traditions of her Western Pennsylvania upbringing. Through her business, Jalsa by Veda, she leads cooking classes and hosts pop-up dinners, using spices to connect people to their past and to each other. Find more of her recipes in Veda Sankaran’s Indian Fusion Recipes, including Coconut Curry Mussels and Smashed Japanese Sweet Potatoes.
About the Stylist
Keith Recker is Editor in Chief and Co-Owner of TABLE Magazine, directing coverage of food and drink, design, fashion, travel, and the arts across its Pittsburgh and New Mexico editions. A color and trend forecaster for clients including Pantone and WGSN, he is the author of three books on color and craft, most recently Deep Color: The Shades That Shape Our Souls. Read Keith’s articles.
About the Photographer
Dave Bryce is TABLE Magazine‘s principal photographer. Known for images that explore depth and dimension through space and light, he is also a commercial and editorial food photographer who works closely with chefs and food stylists. See more of his work in TABLE Magazine.
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